Gingerbread Cookies
These classic gingerbread cookies are simple to make and fill my home with festive spice. Soft, flavorful, and perfect for decorating, they’re a holiday favorite for both kids and adults. Great for gifting or sharing at holiday parties!
- Prep time
- 1 hr 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 egg white
- 1/2 teaspoon lemon juice
- 1 3/4 cups confectioners sugar (powdered sugar)
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1.5 sticks, room temperature, softened)
- 3/4 cup dark-brown sugar (packed)
- 1 large egg
- 1/2 cup molasses
Instructions
- 1
Combine the ingredients until smooth. Add water to thin it out or more sugar to thicken. Set aside.
- 2
Whisk together the flour, baking soda, all spices and salt in a large bowl. Set aside.
- 3
In an electric mixer with the paddle attachment, cream the butter, then add the dark-brown sugar and beat until fluffy, about 2 minutes. Next, mix in the eggs and molasses.
- 4
Gradually add the flour mixture and combine on low speed until a dough forms. Divide the dough in half, wrap each half in plastic, and chill for at least 1 hour or overnight.
- 5
Preheat the oven to 350°F (176°C). Place one-third of the dough on a lightly floured surface. Using a rolling pin, roll the dough to about 1/8 inch (⅓ oz) thick, then use a lightly floured cookie cutter to cut out shapes. Place the cookies on a baking sheet lined with parchment paper. Re-form any leftover dough into a ball and roll it out again until you’ve used up all the dough. If your cookies are getting warm, pop them back in the fridge for 10 minutes to chill. Bake until crisp and just set, about 8 to 10 minutes.
- 6
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Once cooled, decorate with royal icing.